ORIGINAL ARTICLE
https://doi.org/10.1007/s10341-018-0388-4 Erwerbs-Obstbau (2019) 61:67–70
Comparison of the Fatty Acid Compositions of Six Cornelian Cherry
(Cornus mas L.) Genotypes Selected From Anatolia
Nilda Ersoy1· İsmail Hakkı Kalyoncu2· Özcan Barış Çitil3· Serpil Yılmaz4 Received: 3 May 2017 / Accepted: 20 April 2018 / Published online: 22 May 2018
© Springer-Verlag GmbH Deutschland, ein Teil von Springer Nature 2018
Abstract
This study was carried out on 6 genotypes (K-1, K-2, K-3, K-4, K-5, K-6) which have superior characteristics determined by selective breeding method from naturally-grown cornelian cherry in Konya Province. Differences among genotypes were revealed by determining fatty acid contents in samples obtained from experimented cornelian cherry. The fatty acid compositions of the samples were determined by Shimadzu 15-A Gas Chromatography. According to the results, fatty acid composition of the cornelian cherry samples is significantly varied depending on genotypes.
Keywords Cornelian cherry · Cornus mas L. · Fatty acid composition · Gas chromatography
Vergleich der Fettsäurezusammensetzung von sechs in Anatolien selektierten Genotypen der Kornelkirsche (Cornus mas L.)
Schlüsselwörter Kornelkirsche · Cornus mas L. · Fettsäurezusammensetzung · Gaschromatographie
Introduction
Turkey is the gene center of many fruit species and cra-dle of the fruit cultivation. It also has an extremely im-portant ecology and morphogenetic potential in terms of hosting many fruit species and different genotypes of these species. One of the species in this large genetic resource pool is cornelian cherry. Cornelian cherry (Cornus mas L.) is a fruit species from Umbelliflorae’s Cornaceae family, which decidious in winter and of which trunk diameter is 25–45 cm (Baytop1984). Cornelian cherry, which appears in the northern hemisphere in temperate regions in moist places where is dominated by trees and coated by moss is
Serpil Yılmaz
serpilyilmaz@akdeniz.edu.tr
1 Vocational School of Technical Sciences, Akdeniz University,
07058 Antalya, Turkey
2 Agricultural Faculty, Horticultural Department, Selçuk
University, 42031 Konya, Turkey
3 Vocational School of KarapınarAydo˘ganlar, SelçukUniversity,
42031 Konya, Turkey
4 Department of Basic Aquatic Science, Faculty of Fisheries,
Akdeniz University, 07059 Antalya, Turkey
a woody plant. Its height is maxium 5–8 m. Its leaves are dark green, both sides are hairy, veins are parallel. It has small yellow-coloured flowers. Its fruits are red-coloured and elliptical. Cornelian cherry tree grows in dry, clayey soils, it reproduces with the help of seeds (Akman and Güney 2010; Anonymous 2016a). It’s a sign of autumn. It gives fruits in September and October, and when it is cold it drops its leaves and goes to seed. As a result of a study in Konya, its fruit weights were determined be-tween 3.65–4.57 g (Türko˘glu et al.1999).
When evaluated for health, cornelian cherry is a fever-reducing and powerful diarrhea cutter and increases blood clotting. Cornelian cherry juice, sorbet or compott increases the amount of acid in the urine. Thus, it is used in the treat-ment of kidney stones. It is also a very important fruit for the brain with its neuroprotective and memory loss preven-tion features. Besides correcting memory and motor skills, it stops the worsening of equilibrium and coordination re-lated to aging (Polato˘glu2011). Therefore, cornelian cherry is an important anti-aging plant (Baykal2013). It has a great importance in terms of producer, consumer and national economy (Yalçınkaya and Ka¸ska1992). Due to the many diseases caused by the rise of the welfare level, natural foods that do not contain hormones, heavy metals and pes-ticides are popular (Do˘gan et al.2006). The trees and fruits
68 N. Ersoy et al.
of cornelian cherry are used in food industry and medicine (Yalçınkaya et al. 1999). Cornelian cherry, which grows spontaneously with forest and shrub plants beside the home gardens, is a natural fruit (Karadeniz et al.2007). Leaves, the root of tree, the trunk, the bark of the fruit of which benefits are endless are completely curative (Anonymous
2016b). This fruit, which is yet to be discovered, will be mentioned in the market of food and nutritional supple-ments in the following years when it comes to the food items it contains (Özrenk2002; Selçuk and Özrenk2011). Cornelian cherry fruit is very rich in phenol and toco-pherols (Minovski and Rizovski1975). Linoleic acid, oleic, palmitic and stearic acids decrease LDL cholesterol and raises HDL cholesterol (Simopoulos1998). According to literature information, fatty acid composition of cornelian cherry has not been investigated. The aim of this study is to determine the fatty acid compositions andω6/ω3 ratios of the oil samples obtained from some cornelian cherry grown in Anatolia, and to compare genotypes.
Materials and Methods
Collection of SamplesThe fruits of Cornus mas, which are used as fruit mate-rial in this study, obtained from the candidate genotypes (K-1, K-2, K-3, K-5, K-6), which were determined after the reclamation selection, which is about Cornus mas geno-types are grown up in Konya province, district of Bey¸sehir, in Kurucuova Town (Kalyoncu1996).
Preparation of the Samples
The cornelian cherry were collected from the ground and then washed. After that the cornelian cherry were opened using a standard method, and the kernels were vacuum-packed in plastic bags and stored at –20 °C until they could be extracted. Identification of the collected genotypes of cornelian cherry was carried out according to the usual procedures, based on methods suggested by Baron et al. (1985), at the deep-freeze of the Department of Animal Nutrition at Selçuk University.
Fatty Acid Analysis
Fat extraction was carried out according to the AOAC (1990). Each part of about 5 g was extracted with chlo-roform/methanol mixture (2/1, v/v) (Folch et al. 1957). The fatty acids were converted to their methyl esters using standard Boron trifluoride-methanol method (Wayne Moss et al. 1974). The resultant fatty acid methyl esters were separated and stored at –20oC. At the beginning of each
analysis, the samples were allowed to equilibrate to room temperature and analysed by gas chromatography (Shi-madzu 15-A), equipped with dual flame ionisation detector and a 1.8 m × 3 mm internal diameter packed glass col-umn containing GP 10% SP-2330 on 100/120 Chromosorb WAW, cat no: 11851. Column temperature was 195 °C for 32 min., and then rose progressively from 30 °C/min up to 225 °C where it was maintained for 11 min at 220 °C. Car-rier gas was nitrogen (2 ml/min). The injector and detector temperatures were 230 and 240 °C respectively. Conditions were chosen to separate fatty acids of carbon chain length from 8 to 24. The fatty acids were identified by comparison of retention times with known external standard mixtures (Alltech), quantified by a Shimadzu Class-VP software and the results were expressed as percentage distribution of fatty acid methyl esters. Each of the experiments was repeated three times.
Statistical Analysis
For each genotype, the analyses were planned to be three replications, with 19 fruits for each replication. The average results of peak area are offered as means ±SD. The statis-tical analysis of the percentages of fatty acid was tested by analysis of variance (ANOVA) and comparisons between mean values were performed Duncan’s test. Differences be-tween means were reported as significant if P < 0.05.
Results and Discussion
Lipid content is around 1% in oil samples obtained from Cornelian cherry genotypes. The fatty acid compositions of parts of the cornelian cherry samples and retention times are presented in Table1. 24 fatty acids were identified for the cornelian cherry samples and evaluated their compo-sitions for genotypes. The highest fatty acid ratios are as follows; linoleic acid 18:2ω6 (63.46%) in K-5 genotype, palmitic acid 16:0 (6.28%) in K-1 genotype, oleic acid 18:1 (17.70%) in K-3, stearic acid 18:0 (2.04%) in K-3, myristic acid 14:0 (0.07%) in K-1. Linoleic acid is the most abun-dant polyunsaturated fatty acid in all parts. Palmitic acid is the most abundant saturated fatty acid in all parts. The total SFA (saturated fatty acid) composition of the studied genotypes is assigned between 7.75–8.54%, while PUFA (poly unsaturated fatty acid) composition is 74.07–75.80%. Linoleic acid is mostly found in Çitil et al. (2011) and the major MUFA, contributing approximately 24.67–61.24% to the total SFA content in Orchidaceae species. The level of PUFA (poly unsaturated fatty acid) depends on the level of linoleic acid. The greatest proportion of linoleic acid is found in Çitil and Tekinsen (2011). EC (1980) reported that erucic acid 22:1ω9 in vegetable oils had to be found
Comparison of the Fatty Acid Compositions of Six Cornelian Cherry ( Cornus mas L. ) Genotypes Selected From Anatolia 69
Table 1 Fatty Acid Compositions (%) of Six Cornelian Cherry (Cornus mas L.) Genotypes
Fatty Acids K-1 K-2 K-3 K-4 K-5 K-6
C 8:0 0.07 ± 0.05a 0.00 ± 0.00b 0.00 ± 0.00b 0.00 ± 0.00b 0.00 ± 0.00b 0.00 ± 0.00b
C 10:0 0.00 ± 0.01a 0.01 ± 0.01a 0.01 ± 0.00a 0.01 ± 0.00a 0.02 ± 0.01a 0.01 ± 0.01a C 12:0 0.00 ± 0.00a 0.00 ± 0.00ab 0.00 ± 0.00ab 0.00 ± 0.00ab 0.00 ± 0.00ab 0.00 ± 0.00ab C 14:0 0.07 ± 0.05a 0.02 ± 0.01c 0.04 ± 0.01abc 0.04 ± 0.01abc 0.01 ± 0.01c 0.01 ± 0.00c C 16:0 6.28 ± 0.30a 6.52 ± 0.43a 5.45 ± 1.06abc 6.00 ± 0.03abc 6.26 ± 0.99a 6.18 ± 0.20ab C 17:0 0.19 ± 0.15bc 0.11 ± 0.02c 0.17 ± 0.04bc 0.14 ± 0.01bc 0.83 ± 0.64a 0.56 ± 0.39ab C 18:0 1.55 ± 0.44cd 1.68 ± 0.37cd 2.04 ± 0.43bcd 1.85 ± 0.03cd 1.37 ± 0.09d 1.65 ± 0.33cd C 20:0 0.03 ± 0.01ab 0.02 ± 0.01ab 0.03 ± 0.00ab 0.02 ± 0.00ab 0.02 ± 0.01ab 0.02 ± 0.01ab C 21:0 0.02 ± 0.01abc 0.01 ± 0.00c 0.01 ± 0.00bc 0.01 ± 0.00bc 0.01 ± 0.00bc 0.01 ± 0.00c C 24:0 0.01 ± 0.01ab 0.01 ± 0.01ab 0.01 ± 0.01ab 0.00 ± 0.00b 0.01 ± 0.00a 0.01 ± 0.01ab P
SFA 8.14 ± 0.06ab 8.39 ± 0.64ab 7.75 ± 0.60ab 8.08 ± 0.01ab 8.54 ± 1.26ab 8.46 ± 0.12ab
C 14:1 0.00 ± 0.00a 0.00 ± 0.00ab 0.00 ± 0.00ab 0.00 ± 0.00ab 0.00 ± 0.00ab 0.00 ± 0.00ab C 16:1 0.05 ± 0.01a 0.02 ± 0.01bc 0.03 ± 0.01bc 0.03 ± 0.00bc 0.02 ± 0.01bc 0.02 ± 0.00bcd C 17:1 0.01 ± 0.01ab 0.01 ± 0.01ab 0.02 ± 0.01ab 0.01 ± 0.00ab 0.00 ± 0.00b 0.01 ± 0.01ab C 18:1 17.56 ± 0.58a 17.49 ± 1.25a 17.70 ± 0.15a 17.62 ± 0.04a 17.08 ± 1.74a 15.70 ± 1.40a C 20:1 0.03 ± 0.01ab 0.01 ± 0.00abcd 0.01 ± 0.01abcd 0.02 ± 0.00abcd 0.02 ± 0.00abcd 0.01 ± 0.00abcd C 22:1 0.01 ± 0.00a 0.00 ± 0.00b 0.00 ± 0.00b 0.00 ± 0.00b 0.00 ± 0.00b 0.00 ± 0.00b C 24:1 0.00 ± 0.00bc 0.00 ± 0.00abc 0.00 ± 0.00bc 0.00 ± 0.00abc 0.00 ± 0.00ab 0.00 ± 0.00abc P
MUFA 17.65 ± 0.58a 17.54 ± 1.26a 17.77 ± 0.15a 17.69 ± 0.04a 17.13 ± 1.75a 15.74 ± 1.40a
C 18:2 60.35 ± 1.07ab 60.17 ± 2.67ab 60.71 ± 0.40ab 60.53 ± 0.06ab 63.46 ± 0.66ab 61.07 ± 3.58ab C 18:3 13.85 ± 1.62a 13.87 ± 3.39a 13.74 ± 0.12a 13.67 ± 0.10a 10.86 ± 1.35a 14.70 ± 2.34a C 20:2 0.00 ± 0.01bc 0.01 ± 0.01abc 0.01 ± 0.00abc 0.01 ± 0.00abc 0.00 ± 0.00c 0.01 ± 0.01abc C 20:4 0.00 ± 0.01b 0.00 ± 0.00b 0.00 ± 0.00b 0.00 ± 0.00b 0.00 ± 0.00b 0.00 ± 0.00b C 20:5 0.00 ± 0.00b 0.01 ± 0.01b 0.01 ± 0.00b 0.01 ± 0.00b 0.00 ± 0.00b 0.01 ± 0.01b C 22:4 0.00 ± 0.00b 0.01 ± 0.01ab 0.01 ± 0.01ab 0.01 ± 0.00ab 0.00 ± 0.00b 0.01 ± 0.01ab C 22:5 0.00 ± 0.00a 0.00 ± 0.00a 0.00 ± 0.00a 0.00 ± 0.00a 0.00 ± 0.00a 0.00 ± 0.00a P
PUFA 74.20 ± 0.64ab 74.07 ± 0.76ab 74.49 ± 0.46ab 74.23 ± 0.04ab 74.33 ± 1.93ab 75.80 ± 1.34ab
P
UFA 91.86 ± 0.06ab 91.61 ± 0.64ab 92.25 ± 0.60ab 91.92 ± 0.01ab 91.46 ± 1.26ab 91.55 ± 0.12ab P
ω3 13.85 ± 1.62a 13.88 ± 3.40a 13.75 ± 0.12a 13.69 ± 0.10a 10.87 ± 1.35a 14.71 ± 2.35a P
ω6 60.35 ± 1.07ab 60.19 ± 2.65ab 60.74 ± 0.41ab 60.55 ± 0.06ab 63.47 ± 0.66ab 61.09 ± 3.56ab P
SFA/PUFA 0.01 ± 0.00ab 0.11 ± 0.01ab 0.10 ± 0.01b 0.11 ± 0.00ab 0.12 ± 0.02ab 0.11 ± 0.01ab
If the value has denotation of ab, bc (or cd) it is found in the range of a and b, b and c, c and d
at a maximum value of 5.0% for the human health. In this study, erucic acid was found to be between 0 and 0.01% in all cornelian cherry genotypes.
Dyerberg (1986) noted that an increase in the ratio of ω3/ω6 PUFA increased the availability of ω3 PUFAs, which are beneficial for human health. The long chainω3 and ω6 fatty acids are commonly called PUFAs. Long-chain ω3 PUFAs cannot be readily synthesised by human bodies and are mostly obtained through the diet, and ratios ofω3/ω6 are considered to be important (Ala¸salvar et al.2002). The lowest linoleic acid content (60.17%) is found to be in this study. Nutritionists suggested that ω3 fatty acids had to be found more in human diet. Therefore, they reported that ω6/ω3 ratio had to be values below 4.0 for the human health (HMSO1994). In the present study,ω6/ω3 ratio is between 4.15% to 5.84 in six different K-1: K-2: K-3: K-4: K-5: K-6, in Anatolia.
Conflict of interest N. Ersoy, ˙I.H. Kalyoncu, Ö. Çitil and S. Yılmaz
declare that they have no competing interests.
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